Shrimp & Andouille Puffulettas

December 2011
Shrimp & Andouille Puffulettas

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Store-bought puff pastry stands in for the bread in these muffuletta-inspired appetizer sammies.

Makes: 4 servings

Prep: 20 mins

Bake: 20 mins

  • 1 sheet thawed frozen puff pastry (from a 17.3-ounce box)
  • 1 jarred roasted red bell pepper coarsely diced (1/2 cup)
  • 3 tablespoons plain greek yogurt
  • 3 tablespoons mayonnaise
  • 4 scallions, white and green parts thinly sliced separately
  • 2 tablespoons EVOO
  • 1 fully cooked andouille sausage (3 oz.), sliced 1/4 inch thick
  • 1 large green bell pepper, cut into 1/2-inch pieces
  • 1 8 ounce bottle  clam juice or 1 cup fish stock
  • 1/2 cup marinara sauce
  • 12 medium shrimp (about 6 oz.), peeled and deveined
  1. Preheat the oven to 400 degrees . Line a baking sheet with parchment. Unfold the puff pastry on a lightly floured surface. Roll out slightly with a rolling pin to smooth out the folds, then cut into 2-by-4-inch rectangles. Place the rectangles on the baking sheet and bake until puffed and golden-brown, 15 to 17 minutes. Transfer the pastries to a rack to cool.
  2. Meanwhile, using a food processor, pulse the red pepper, yogurt and mayonnaise until smooth. Add half of the scallion greens; pulse to chop. Transfer the sauce to a small bowl.
  3. In a large skillet, cook the EVOO and sausage over medium heat, stirring occasionally, until golden, about 5 minutes. Add the green pepper and scallion whites and cook, stirring, for 3 minutes. Pour in the clam juice and marinara and cook until the green pepper is crisp-tender, about 3 minutes. Add the shrimp; stir until firm and pink, about 3 minutes. Stir in the remaining scallion greens.
  4. Split the pastries and place the bottoms on 4 small plates. Divide the shrimp-sausage mixture among the pastry bottoms. Top with the sauce and pastry tops.